Some Basic Techniques - Preparation

Some Basic Techniques - Cooking

• It is preferable to brush the food with oil so that it does not stick to the grill, but avoid using too much: oil that drips onto the coals can give off smoke that will alter the taste of your food;
• when preparing cubes of meat, chops and steaks, buy pieces of the same size so that they will cook evenly;
• marinate meat (except ground meat) in a marinade for at least 3 hours before you cook it - even overnight for red meat and at least one hour for white meat; marinating tenderizes the meat and reduces the cooking time;
• do not pierce the meat when turning it; instead use tongs - piercing the meat will release the juices and make the meat dry out

Hints and Tricks
There are three factors for success:

• a good marinade - see the recipes
• good cooking
• good accompaniments

Side Sauces and Accompaniments
Here are several that are both easy and delicious:

1. vegetable skewers drizzled with olive oil and sprinkled with thyme and rosemary
2. tomato coulis - simply purée some skinless, seedless tomatoes in a food processor with a clove of garlic, a little salt and pepper and a spoonful of oil
3. when it comes to sauce, American-style barbecue sauce will enhance a cut of beef, but you can also impart a lighter, fresher note with a basil sauce
4. or an Oriental touch with Japanese soya based sauces